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Mango Scotch Bonnet BBQ Sauce

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1 green pepper; cored
1 red pepper; cored
2 tomatoes; peeled and seeded
1 1/2 ripe mangoes, peeled and cut from s
1/2 Spanish onion; chopped
2 cloves garlic; minced
1 or more Scotch bonnet or habanero chilies
; (I use 5), cut in ha
6 tablespoons cider vinegar
1/4 pound brown sugar
1/8 cup Dijon mustard
1/8 cup tamarind pulp
1 tablespoon cinnamon
1/2 tablespoon cumin
1/2 tablespoon thyme
1/2 tablespoon marjoram
1/2 cup water
salt and pepper to taste

Smoke peppers for 30 minutes. Combine all ingredient in saucepan. Simmer 1 hour. Puree and pour through strainer. Add salt and pepper. Makes 4 1/2 cups From: "Hot Licks" by J. Thompson Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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